"I assemble these stunning little bites ahead of time and fry before serving for a fantastic, flavor packed party appetizer!"
Noodle Wrapped Meatballs with Cilantro Dipping Sauce
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- Recipe Card
Prep time 30mins
Cook time 4mins
Serves or Makes: 40 bite size meatballs
Recipe Card
ingredients
For the meatballs
- 4 dried porcini mushrooms
- 1/2 pound ground pork
- 1/2 pound ground beef
- 2 tablespoons fish sauce
- 2 tablespoons chopped cilantro
- 2 stalks scallions, minced
- 1 egg white
- 2 teaspoon freshly grated ginger
- 3 teaspoons minced garlic
- 2 teaspoons cornstarch
- 1 1/2 teaspoons red pepper flakes
- 1 teaspoon kosher salt
- 1 pound fresh angel hair
- vegetable oil for frying
Method
For the meatballs
Step 1
In a microwave safe bowl, place porcini and one cup water and heat on high for 1 minute. Let sit in water up to 30 minutes or until soft. Drain and rinse well. Chop the mushrooms and transfer to a large bowl.
Step 2
Mix all remaining ingredients, except noodles to the mushrooms. Mix well. Form into small meatballs, about golfball size.
Step 3
Wrap 3 or 4 strands of the noodles around each meatball making sure they are firmly pressed into meat. Meatballs can be prepared 4 hours ahead of time covered in refrigerator with plastic wrap.
Step 4
Fill a deep pan with oil, enough to cover the meatballs by 2 inches. Heat to 375 degrees and fry the meat in batches so they are not crowded. Fry about 4 minutes until crisp and golden. Drain on papers towels and serve with cilantro dipping sauce.
ingredients
For the cilantro dipping sauce
- 1 cup seasoned rice wine vinegar
- 1/4 cup sugar
- 1 teaspoon dried red pepper flakes
- 1 teaspoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro
For the cilantro dipping sauce
Step 1
Combine the vinegar, sugar, chili and ginger in a saucepan and reduce to 1 cup about 25 minutes. Let cool and stir in cilantro. Serve at room temperature .